Like every millennial currently in lockdown, i’m obsessed with my sourdough starter. And because throwing any food away makes me feel guilty I needed to find recipes that would use up my sourdough discard that wouldn’t require making a loaf every day. It took a few attempts but I’ve finally adapted this sourdough cracker recipe and its perfect! I imagine these would last a week in a box but honestly none of these have made it past the first day because they’re so moorish!
n.b you need a nice bubbly starter – fed 3-6 hours before you make these
Sourdough Crackers with Rosemary
Servings: 12 crackers
Ingredients
- 300 g Sourdough starter fed within 12 hours
- 50 g Extra virgin olive oil
- 5 g Table salt
- Sprinkle Corse sea salt
- 5 g Dried or fresh rosemary
Instructions
- Measure out the starter, oil, table salt and rosemary
- Whisk together until you can’t see any of the oil
- Spread out evenly on a baking tray – it won’t cook evenly if its not even so take your time
- Sprinkle crunchy salt and some extra rosemary on top
- Bake at 180 degrees for 20 minutes, pull it out and cut into squares with a pizza cutter or large knife (it will still be soft at this point don’t worry), bake for another 20-30 minutes or until golden brown
- Enjoy with dips like hummus, salsa or spinach dip
